Cauliflower Soup

Cauliflower and carrots share the stage in this cheesy soup that's sure to warm you up on the chilliest nights. We like it with hot pepper sauce; however, it can be omitted with equally tasty results.
Photo by Tracey H.
Adapted from tasteofhome.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    medium head cauliflower, broken into florets

  • 1

    medium carrot, shredded

  • 1/4

    cup chopped celery

  • 3

    cups chicken stock

  • 3

    tablespoons butter

  • 3

    tablespoons all-purpose flour

  • 3/4

    teaspoon salt

  • 1/8

    teaspoon pepper

  • 2

    cups 2% milk

  • 1

    cup (4 ounces) shredded cheddar cheese

  • 1/2 to 1

    teaspoon hot pepper sauce, optional

Directions

* In a large pot, combine the cauliflower, carrot, celery and chicken stock. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain). * In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. * Stir into the cauliflower mixture. Yield: 6 servings.

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